Roughly chop thawed veggies and toss in a pan with 1/2 cup water. Simmer until tender and drain.
In the same pan, toss the ham in and warm through, then add the alfredo sauce and heat, then add the veggies and toss together. Salt and pepper to taste.
If you want, top with 1 cup shredded mild cheddar or (better yet)1/2 cup shredded smoked gouda and let melt on top before serving.

Makes 4 servings at 8g carbs each.

(In the pre-low-carb-days, I'd have made this with leftover potatoes and added peas to it!).

This is so easy and yummy
-ham
-mayo
-SF sweet relish
I just cut up a few peices of cooked ham(approx. 1/2 cup?), put them in my bullet until small pieces, then add about a Tbs mayo and Tbs SF sweet relish and blend again for a few seconds. I'm sure this would work using another appliance if you don't have a bullet.
So delish!

i made my own fishsticks a couple years ago- buy a 3 pound bag of frozen whiting fillets- around 4 bucks at walmart. Poach fish in vegetable broth or salted water. Let cool. Remove all the skin and bones till all you have left is small chunks of white fish. Add one egg and hand mix- you dont want the fish pureed. I suppose you could do it in a food processor but the texture might turn out spongy because of the egg. Add another egg white if the fish mixture doesnt stay together. Take a small amount, about 1/3 a cup in your hand and roll into a little log. Repeat and place on cookie sheets and stick in the freezer until you can pick up the little logs easily. Then roll each one in egg then lowcarb breadcrumbs (i forget which brand i had at the time). I recommend putting them back on the sheets and freezing completely before frying or baking them. I think i only baked mine and they were good! You can make a low carb tartar sauce with mayo, lemon juice and sugar free pickle relish, or cocktail sauce with low carb ketchup, lemon juice and fresh horseradish, and you are set! I remember these being very filling- i could only eat 4 at a time, so they lasted me a while. These are meant to be kept in the freezer. Time consuming yes, but so worth it when you have the time

This is so easy and yummy
-ham
-mayo
-SF sweet relish
I just cut up a few peices of cooked ham(approx. 1/2 cup?), put them in my bullet until small pieces, then add about a Tbs mayo and Tbs SF sweet relish and blend again for a few seconds. I'm sure this would work using another appliance if you don't have a bullet.
So delish!

Beware of the Lawrys it has lots of sugar in it. Just look and you can see all the sugar crystals....

__________________Tannie
372/372/whats comfy
GOAL #1: Get into size 22s or beyond by August!
GOAL #2: Lose 100 lbs by years end for a new wardrobe!!
"Cheats happen but the next moment starts now. What you do with it is up to you. Cheat again or abstain... its up to you."

Combine chicken, soda and soy in gallon freezer bag. Refrigerate overnight. Bake at 350 degrees for 1 to 1 1/2 hours. Basted it every now and then while it is cooking. I have also made this in the crock pot it has wonderful flavor.

My family loves orange chicken ... I will be trying this!

What an awesome thread.

__________________

Old woes that left along with the carbohydrate:
Astigmatism (no kidding!)
Joint pain
Bloating
Fatigue
Mood swings
Sugar crashes
Cellulite
Cravings/food obsessions/binge behavior
40+ pounds of fat/bloat this last time around

Fry bacon until crispy, remove from pan and set aside. Pour off about ˝ of the bacon grease or not . Fry onions in remaining grease until translucent. Add cabbage and stir-fry until tender crisp. Stir in reserved bacon. Salt and pepper to taste. This is delicious and freezes very well.

My dad was from Poland and he used to do something similar to this...."cabbage noodles".....the difference was that we would fry the cabbage in the bacon grease unil crispy and browned,,,then toss everything together with egg noodles and maybe more butter......hmmmmm....bet it would be good with dreamfields or riced cauliflower............

This is a great thread

Michelle

__________________

It's great to be able to see the end of your journey, but it's your journey in the end that counts

My dad was from Poland and he used to do something similar to this...."cabbage noodles".....the difference was that we would fry the cabbage in the bacon grease unil crispy and browned,,,then toss everything together with egg noodles and maybe more butter......hmmmmm....bet it would be good with dreamfields or riced cauliflower............

Fry bacon until crispy, remove from pan and set aside. Pour off about ˝ of the bacon grease or not . Fry onions in remaining grease until translucent. Add cabbage and stir-fry until tender crisp. Stir in reserved bacon. Salt and pepper to taste. This is delicious and freezes very well.

Oh Wow!!! This is one of the best things I've tasted, ever! It was very easy, and I'm glad I portioned it out before I tried it because it was amazing and I would have eaten the whole thing!
Thanks for the great recipe... I love this thread!!!

That does sound delicious! I'm still in my first week of Atkins 72 so I can't have it yet but oh boy is that on the list for week 2 or 3..yumm! Thanks for the recipe beetgreen and for the good reviews all And for the portion it out advice Sarah! I probably would have ended up eating the whole thing..lol.

At our house, the boys call that garlic-chili sauce - the "Rooster." They put it on EVERYTHING - pizza, pork, noodles, basically any food that I make for dinner I get it at Wal-Mart, but our container doesn't look like that. It is in a taller plastic "squirt" bottle - top shelf with the Chinese food.

I think this is the kind you're talking about:

It's called Sriracha. The problem with that kind is that it has sugar in it. The kind in a jar doesn't. I found the ingredient list online:

What I bought looks like what LindaSue posted but its just chili sauce doesn't have garlic. It does have like 3 carbs per serving but its so hot I don't use much. Still looking for the real deal but no luck at 4 different stores so far and I don't like to order off the internet.

Ham (you can use the bone in kind that you have to cook, or get the stuff in the chub)
Cream Cheese
Sour Cream
Seasonings to taste

I don't have exact measurements for this one - I basically shred the ham in my little food processor (12 bucks at Wally World and it does just fine) until I get tired of shredding ham. Then I add at least two bricks of cream cheese (softened) and then add sour cream until I get a pleasant consistency. Sometimes, I don't add any seasoning, sometimes salt and pepper to taste, and occasionally old bay. This ham salad is always a hit at potlucks, and works great for sandwiches, wraps, or just on crackers.

CABBAGE AND HAMBURGER
I just browned some ground beef, drained it, then stir-fried it with chopped cabbage. I cooked it until the cabbage was tender then seasoned to taste.

[COLOR="RoyalBlue"]I make this a lot and call it "Runza Guts" because it looks to be what's inside a Runza. I also add 1/2 stick butter on top of the raw cabbage and let it melt down as the cabbage cooks (covered). Also salt and LOTS of pepper. Yummo!![/COLOR]